Pretraga

Pretražite po imenu i prezimenu autora, mentora, urednika, prevoditelja

Napredna pretraga

Pregled bibliografske jedinice broj: 1222339

Legumes as important sources of plant proteins

Kovačević Babić, Marija; Tucak, Marijana; Sudarić, Aleksandra; Čupić, Tihomir; Viljevac Vuletić, Marija; Horvat, Daniela
Legumes as important sources of plant proteins // Book of abstracts of the 19th Ružička Days TODAY SCIENCE – TOMORROW INDUSTRY / Babić, Jurislav (ur.).
Osijek : Zagreb: Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku, 2022. str. 100-100 (poster, međunarodna recenzija, sažetak, znanstveni)

CROSBI ID: 1222339 Za ispravke kontaktirajte CROSBI podršku putem web obrasca

Naslov
Legumes as important sources of plant proteins

Autori
Kovačević Babić, Marija ; Tucak, Marijana ; Sudarić, Aleksandra ; Čupić, Tihomir ; Viljevac Vuletić, Marija ; Horvat, Daniela

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Book of abstracts of the 19th Ružička Days TODAY SCIENCE – TOMORROW INDUSTRY / Babić, Jurislav - Osijek : Zagreb : Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku, 2022, 100-100

Skup
19. Ružičkini dani "Danas znanost - sutra industrija"

Mjesto i datum
Vukovar, Hrvatska, 21.09.2022. - 23.09.2022

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
legumes, total grain proteins, water soluble proteins, HPLC

Sažetak
Proteins represent one of the most concentrated nutrients in legumes and they can be easily used as components in innovative human foods and therefore, have attracted interest of food industry. Legume proteins extractable in dilute salt solutions belong to the globulin family of seed storage proteins and are called legumins (11S), vicilins (7S) and convicilin (15S). The content of water soluble proteins is a critical factor in food quality and production of isolated soybean proteins. The total grain proteins of soybean and pea varieties were determined on Infratec 1241 Grain Analyzer, while the total soluble proteins were analyzed by the HPLC. Proteins extractability (%) was calculated as a ratio of total soluble proteins and total grain proteins on a dry weight basis (DM). On average, soybean varieties contained 40.22% of total grain proteins compared to 22.46% in peas, while the content of total soluble proteins varied from 124.80 mg/gDM to 175.36 mg/gDM in soybeans and from 60.84 mg/gDM to 89.06 mg/gDM in peas. Extractability of soluble proteins varied from 30.74% to 43.16% in soybeans and from 27.05% to 41.26% in peas, which means that the content and extractability of soluble proteins depends on the type and variety of legumes.

Izvorni jezik
Engleski

Znanstvena područja
Poljoprivreda (agronomija), Prehrambena tehnologija



POVEZANOST RADA

Ustanove:
Poljoprivredni institut Osijek

Profili:

Avatar Url Aleksandra Sudarić (autor)

Avatar Url Marija Viljevac (autor)

Avatar Url Marijana Tucak (autor)

Avatar Url Daniela Horvat (autor)

Avatar Url Tihomir Čupić (autor)

Poveznice na cjeloviti tekst rada:

www.hdki.hr

Citiraj ovu publikaciju:

Kovačević Babić, Marija; Tucak, Marijana; Sudarić, Aleksandra; Čupić, Tihomir; Viljevac Vuletić, Marija; Horvat, Daniela
Legumes as important sources of plant proteins // Book of abstracts of the 19th Ružička Days TODAY SCIENCE – TOMORROW INDUSTRY / Babić, Jurislav (ur.).
Osijek : Zagreb: Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku, 2022. str. 100-100 (poster, međunarodna recenzija, sažetak, znanstveni)
Kovačević Babić, M., Tucak, M., Sudarić, A., Čupić, T., Viljevac Vuletić, M. & Horvat, D. (2022) Legumes as important sources of plant proteins. U: Babić, J. (ur.)Book of abstracts of the 19th Ružička Days TODAY SCIENCE – TOMORROW INDUSTRY.
@article{article, author = {Kova\v{c}evi\'{c} Babi\'{c}, Marija and Tucak, Marijana and Sudari\'{c}, Aleksandra and \v{C}upi\'{c}, Tihomir and Viljevac Vuleti\'{c}, Marija and Horvat, Daniela}, editor = {Babi\'{c}, J.}, year = {2022}, pages = {100-100}, keywords = {legumes, total grain proteins, water soluble proteins, HPLC}, title = {Legumes as important sources of plant proteins}, keyword = {legumes, total grain proteins, water soluble proteins, HPLC}, publisher = {Prehrambeno tehnolo\v{s}ki fakultet Sveu\v{c}ili\v{s}ta Josipa Jurja Strossmayera u Osijeku}, publisherplace = {Vukovar, Hrvatska} }
@article{article, author = {Kova\v{c}evi\'{c} Babi\'{c}, Marija and Tucak, Marijana and Sudari\'{c}, Aleksandra and \v{C}upi\'{c}, Tihomir and Viljevac Vuleti\'{c}, Marija and Horvat, Daniela}, editor = {Babi\'{c}, J.}, year = {2022}, pages = {100-100}, keywords = {legumes, total grain proteins, water soluble proteins, HPLC}, title = {Legumes as important sources of plant proteins}, keyword = {legumes, total grain proteins, water soluble proteins, HPLC}, publisher = {Prehrambeno tehnolo\v{s}ki fakultet Sveu\v{c}ili\v{s}ta Josipa Jurja Strossmayera u Osijeku}, publisherplace = {Vukovar, Hrvatska} }

Podijeli:





Contrast
Increase Font
Decrease Font
Dyslexic Font
CROSBI koristi kolačiće (cookies) kako bi poboljšao funkcionalnost stranice.